The Best Deviled Eggs

The Best Deviled Eggs

Contributor: Christine Pittman

These are the best deviled eggs ever. They’re almost exactly like the classic but with a secret ingredient that makes them unbelievably delicious.

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 12 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


  • 12 hard boiled eggs, cooled and peeled
  • ¼ cup mayonnaise
  • 1 Tbsp. whipping cream or milk
  • 1 Tbsp. fresh chopped chives
  • 1 Tbsp. fresh chopped dill
  • ½ tsp. lemon juice
  • ½ tsp. mustard powder
  • ¼ tsp. salt
  • ¼ tsp. paprika or smoked paprika, plus more for garnish


  1. Cut the eggs in half lengthwise.
  2. Put the yolks into a bowl. Arrange the whites cut-side-up on a serving tray.
  3. Into the bowl with the yolks put the mayonnaise, whipping cream, chives, dill, lemon juice, mustard powder, salt and ¼ teaspoon of the paprika. Mash it all together with a fork until very smooth. Taste. Add more salt if desired.
  4. Scoop yolk mixture into a piping bag or ziptop bag (see notes above about which bags work and which do not). Cut off ¼ inch of a corner of the bag.
  5. Use a swirling motion to pipe the yolk mixture into the hollow of the whites. If the yolks are not flowing freely, make the hole in the bag a bit larger.
  6. Serve immediately or cover and refrigerate for up to one day.